Creamy Mushroom Wild Rice Casserole (Printable version)
A comforting, oven-baked dish featuring earthy mushrooms and wild rice in a rich, creamy sauce with a golden, crunchy topping.
# Ingredient list:
→ For the Rice
01 - 1 cup wild rice blend, uncooked
02 - 2 cups vegetable broth or water
→ For the Vegetables
03 - 2 tablespoons olive oil
04 - 1 medium yellow onion, finely chopped
05 - 3 cloves garlic, minced
06 - 1 pound mixed mushrooms (cremini, button, shiitake), sliced
07 - 2 celery stalks, diced
08 - 2 medium carrots, diced
09 - 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
→ For the Creamy Sauce
12 - 2 tablespoons unsalted butter
13 - 2 tablespoons all-purpose flour
14 - 1 cup whole milk
15 - 1 cup heavy cream
16 - 1/3 cup grated Parmesan cheese
17 - 1 tablespoon soy sauce (or tamari for gluten-free)
→ For the Topping
18 - 1 cup panko breadcrumbs
19 - 2 tablespoons melted butter
20 - 2 tablespoons chopped fresh parsley (optional)
21 - 1/3 cup shredded Gruyère or Swiss cheese (optional)
# Directions:
01 - Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish.
02 - Prepare the wild rice blend according to its package instructions, utilizing vegetable broth or water for cooking. Set the cooked rice aside.
03 - Heat the olive oil in a large skillet over medium heat. Add the finely chopped yellow onion and cook for 3 to 4 minutes until it becomes translucent.
04 - Stir in the minced garlic, sliced mixed mushrooms, diced celery, and diced carrots. Sauté for 8 to 10 minutes until the mushrooms are tender and all vegetables have softened.
05 - Incorporate the fresh thyme, salt, and black pepper. Continue cooking for 1 minute more, then remove the skillet from the heat.
06 - In a medium saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute to create a roux.
07 - Gradually whisk in the whole milk and heavy cream. Continue cooking, stirring constantly, until the sauce thickens, which should take approximately 3 to 4 minutes.
08 - Stir in the grated Parmesan cheese and soy sauce. Remove the saucepan from the heat.
09 - In a large mixing bowl, combine the cooked wild rice, the sautéed vegetables, and the creamy sauce. Mix thoroughly to ensure all ingredients are well incorporated.
10 - Spread the combined mixture evenly into the prepared 9x13-inch casserole dish.
11 - In a small bowl, combine the panko breadcrumbs, melted butter, and chopped fresh parsley. Sprinkle this mixture evenly over the casserole. If desired, top with shredded Gruyère or Swiss cheese.
12 - Bake the casserole, uncovered, for 25 to 30 minutes, or until the topping is golden brown and the casserole is bubbling at the edges.
13 - Allow the casserole to cool for 5 minutes before serving.
# Expert Tips:
01 -
- It's that perfect cozy dish you crave when you want something incredibly flavorful and satisfying without being too heavy.
- You can serve it as a hearty vegetarian main course, or bring it to any potluck as the most requested side dish – trust me on this one!
02 -
- Always cook your wild rice until it's just tender with a slight bite – mushy rice will absolutely ruin the texture of the casserole, a mistake I only made once!
- That touch of soy sauce in the creamy base is not a typo; it's the secret ingredient that amplifies all the savory mushroom and cheese flavors, creating an unexpected depth.
03 -
- When sautéing the mushrooms, make sure not to overcrowd your pan; giving them space allows them to brown beautifully and develop deep flavor, rather than steaming and staying rubbery.
- After removing the sautéed vegetables, pour a splash of white wine or vegetable broth into the hot skillet and scrape up any browned bits – this deglazing trick captures all those concentrated flavors, which you can add to your sauce or rice mixture.